What did you do in the garden today?

[Smokerbill]

I thought about making shelf stable pickles at one point but went with refrigerator pickles just because I think a non-cooked pickle tastes better. Of course, the downside is that, because we make so many, they take up a lot of refrigerator acreage. But, this is one of several reasons why we have a second fridge.

https://nchfp.uga.edu/how/ferment/recipes/dill-pickles/

Have you considered making fermented dill pickles? Shelf stable for a long time. I might try making some this summer.

 

[akroberts1085]

View attachment 4193354
Anyone know what this is? It was supposed to be cherry tomato.

I have a tomato plant like that but I don't know the name. I will ask the guy that gave it to me. I looked it up and it appears to be a chocolate stripe. Okay correction, if it's the size of a softball it's a Cherokee purple. If it's smaller then it's a queen of the night

 

[Smokerbill]

This batch of sauerkraut is definitely the best I've made yet. It spent 23 days in the fermenter at ~70°F. It's made out of cabbage from my garden.



I cooked the Oregon Grape berries picked a few days ago and strained them out through cheesecloth. I have a cup and a quarter of juice for jelly making.



I chopped the green apples thinned from the tree and have them cooking down to extract the pectin. They've been on the stove about two hours now but still feel a little firm.

They need to get to the point of mushiness, then I'll strain out the liquid through more cheesecloth. It's supposed to be strained overnight in the fridge. Made sure I had space in there.

I didn't realize boxed pectin was so pricey now, $3 or $4 bucks a box is what I saw. If this works I'll save a few bucks.